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Vegetables

Quick Braised Red Cabbage

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Braised red cabbage makes a great side dish. It’s typically associated with the Fall season and more hearty type of dishes, but I think it’s tasty anytime! The truth is, I bought a whole head of cabbage, and shredded it as part of meal prep. I thought that it would be good to add to salads throughout the week. Well, that never actually happened because I forgot about it!  😀 It kept pretty well in the tupperware container…but it was on its last leg. Hence, why I thought it would be perfect to use it up by braising it down!

Serve this with a roast or a chicken as your vegetable, it adds a nice tang. I added sliced apricots for the sweetness and chewiness, but you can replace that with raisins, dried cranberries – anything you like. You can also adjust the acidity level to how you like it. You can also just add more sugar if you feel there is too much acid. I think a nice acidic bite works really well against a fatty piece of meat.

Quick Braised Cabbage

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Sandy Leibowitz
July 17, 2018
by Sandy Leibowitz
Category Vegetables

Ingredients

  • 2 pounds red cabbage, thinly shredded
  • 4 shallots, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • kosher salt, to taste
  • 1/4 apple cider vinegar
  • 1 Tablespoon brown sugar
  • 2 Tablespoons dried apricots, sliced

Instructions

  1. Saute shallots in olive oil until translucent
  2. add cabbage and mix well. Cover and cook over low heat for about 2 minutes. Add granulated garlic, salt and vinegar and mix thoroughly.
  3. Cover and cook over low heat until soft and tender, but still has a little bite. Approximately 10 minutes.
  4. Add dried apricots if using and combine well. Keep covered until serving. The steam and heat will soften the apricots. Cook for longer if they are particularly dry.
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Hey! I’m Sandy

I’ve cooked professionally over 12 years and now, my goal is to teach you the skills behind recipes to empower you in the kitchen.  Read more…

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